Food and wine pairing

Photo de Erin Stevenson O'Connor (CC BY-SA 2.0)
https://www.flickr.com/photos/kirinqueen/5924219351/

Crémant d'Alsace Blanc de blancs Brut

White sparkling wine(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

This drink pairs well with 16 dishes:

Meals families

Appetizers and Amuse-bouches (1)

Cheeses (8)

Cold starters (1)

Desserts and Sweet Courses (1)

Hot Starters (1)

Main courses (1)

Shellfish and Seafood (3)

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Cheeses

Moses Sleeper

United States. California.

Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Ripening : 6 to 12 weeks.

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Main courses

Nigirizushi

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

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Shellfish and Seafood

Oysters au gratin

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 18 to 24 months.

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Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Hot Starters

Sautéed goose foie gras escalope

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Shellfish and Seafood

Scallops gratin

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Shellfish and Seafood

Scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Appetizers and Amuse-bouches

Seafood bites

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Desserts and Sweet Courses

Stollen

France. Grand Est. Alsace.

Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

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